Wednesday, October 11

Potatofest 2006: Too Much Exciting Potato Stuff to List in This Title Because That Would Make The Post Title Way Too Long

Rebecca's Reds

The potatoes in the bowl in the photo are a few of the red potatoes from the garden. They were waiting on the kitchen table on Thanksgiving--waiting for me to peel them and use them to make

Baked Mashed Potatoes

Take 8-10 medium potatoes, peel and cube.

Put them in a pot and boil in salted water until tender.

Drain the water from the pot and mash the cooked potatoes.

Add 1 cup sour cream, 1/2 cup milk and 1 teaspoon garlic powder.

Beat with an electric mixer until fluffy.

Add one lightly beaten egg and beat again until the egg is mixed well mixed with the potatoes.

Pour into a cassarole dish and dot with butter.

Bake at 350F for 1/2 hour.

The nicest thing about this recipe? You can make it ahead, put the dish in the fridge for up to a day, and then pop it in the oven after you remove the turkey. It bakes while you stir the lumps out of the gravy.

and leave the link in the comments or email it to me. I'll link to your potato link (or links) sometime during the month of Potatofest. If you don't have a blog, or feel you don't want to clutter up your blog with potato drivel, then leave your recipe, joke--you name it--in the comments and I'll work it into a post sometime during the month. Somewhere, somehow, I'll even include things as simple as a comment on your favorite way to eat potatoes, or your favorite variety of potatoes.